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Microbiology - Food Illness

Exercise : Food Illness - Section 1
  • Food Illness - Section 1
6.
Botulism is caused by the presence of toxin developed by
Clostridium tyrobutyricum
Clostridium sporogenes
Clostridium botulinum
none of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
7.
Which of the following is true to prevent botulism from smoked fish?
The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking
Fish should be immediately frozen after packaging and kept frozen
Good sanitation should be maintained throughout production and handling
All of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
8.
Salmonellois is caused by the
enterotoxin of Salmonella spp
endotoxin of Salmonella spp
neurotoxin of Salmonella spp
exoenterotoxin of Salmonella spp
Answer: Option
Explanation:
No answer description is available. Let's discuss.
9.
Group I C. botulinum strains generally includes in
all types of strains (proteolytic)A, B and F
all types of strains (non-proteolytic) E and F
all types of strains (proteolytic)C, D and F
none of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
10.
The application of Gamma rays destroys botulism toxin. The dose of gamma rays required for this purpose is
73 Gy
73 Rad
7.3 Mrad
173 Rad
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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